- 1 lb. baby white potatoes
- 2 Tbsp. ABQ Olive Oil Company Champagne vinegar
- 1 tsp. Dijon mustard
- 1/4 cup plus 2 Tbsp. ABQ Olive Oil Company Gremolata olive oil
- 2 scallions, sliced
- 1/2 shallot, minced
- ABQ Olive Oil Company rosemary lemon infused sea salt, to taste
- White pepper, to taste
In a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until tender, about 15 minutes. Drain the potatoes, let them cool down then cut them in half or quarters.
In a bowl, whisk Champagne vinegar with the mustard. Gradually add the oil, whisking until emulsified. Add the scallions and the shallot and season the dressing with rosemary lemon sea salt and white pepper. Add the potatoes and toss to coat. Let stand at room temperature for 10 minutes before serving.